CHOLA POORI/CHOLA BATHURA

INGREDIENTS:

All-purpose flour(Maida) - 2 cups 
Yogurt/Curd- as neededSalt to tasteOil for frying

PREPARATION METHOD:

Make a soft dough of maida flour by adding yogurt and salt to taste.

Cover with a muslin cloth and keep it aside for 3 hrs.

 Make small balls of the dough, roll them into thick puris.

Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.

 Serve hot with the Chola/Chana Masala.

  
 

PANIYARAM

INGREDIENTS:

Big onion-1
Green Chillies-4
Curry leaves-few
Coriander leaves-few
Mustard seeds-1tsp
Channa dhal-2 tsp
Urad dhal-1tsp
Idly Batter-3 cups(see Idly recipe to learn how to make batter)

 

PIC NO:2

PIC NO:1

PREPARATION METHOD:

Finely chop the onion,green chillies,curry leaves and coriander leaves
Heat 4 tsp oil in kadai,add mustard seeds,when it splutters,add dals and saute it till it becomes golden brown in colour.
Now add curry leafs,coriander leafs,chillies,onions and fry fry until onion reaches light brown colour.Turn off the stove.
Add this mix to idly batter and mix it well.
Heat the PANIYARA KADAI ,pour little oil (1/2tsp) in each dig(hole) and pour the batter mix in that digs.
Add some more oil(1tsp)
Cook them by flipping both sides as shown in PIC NO:2
Now paniyaram is ready to serve with Chutney or Sambar

POORI

INGREDIENTS:

Wheat flour - 2 cups

Salt to taste 
 Oil for frying.

PREPARATION METHOD:

Mix wheat flour ,one tsp oil ,salt and knead it well by adding water in steps so that it becomes soft.(Please refer Fulka recipe)

Make this into smooth round even sized balls.(Please refer fulka recipe).

 Using a roller flatten the balls one by one to make it round and flat of medium thickness.

Deep fry this in oil till the poori pops fully and then take it from the frying pan.
Have it with Potato Masala 

MASALA IDLY

 INGREDIENTS:

  Idly batter-4 cups
  Curry leaves and coriander leaves handful
 Grated Carrot, Boiled peas
 Grated Ginger 1 tsp
 Finely chopped green chilli
 Oil or Ghee 1 tsp
 Mustard, Urad dal, Channa dal for seasoning.
 Hing &turmeric powder-a pinch

PREPARATION METHOD:

 In Idly batter, mix 3/4 of grated Carrot, Peas, finely chopped Curry leaves, chopped Coriander leaves, Chopped ginger.
 Heat oil and season with Mustard, Urad dal, Channa dal and Hing, pour the seasoning over Idli batter  and  mix gently.
 In a greased Idly plate, sprinkle remaining grated Carrot on each pit and on top of it
 pour Idly batter.
 Steam  till the Idly  is cooked. 
Have it with Sambar and Chutney varieties

ADAI DOSA

INGREDIENTS:

TO PREPARE BATTER:

Boiled rice/Idli rice - 2 cups
Chana dal - 1/2 cup
Toor dal - 2 tbsp
Urad dal - 2 tbsp
Red chillies - 7-8 nos ( i used byadgi,if using spicy chillies add 5 nos)
Salt & water - as needed

ADD THE FOLLOWING IN BATTER:

Small onions - 20 nos
Curry leaves - 2 sprigs
Finely chopped ginger - 1 tsp
Finely chopped coconut bits - 1 tbsp ( optional)

PREPARATION METHOD:

Wash and soak the rice for 2 hours.Wash & soak the all dals together for 2 hours minimum.

While grinding,drain all the water.

In a big mixie jar(or in grinder),take the red chillies,salt and hing.

Grind it coarsely without adding water.Then add the drained rice and grind it adding required water.Keep the batter aside.

Now grind the drained dals coarsely adding less water.

Then mix dal batter with rice batter.Add 1/4 tsp of hing.Mix well.

Let the batter ferment for 3-4 hours as we want mild sourness.

So ferment the batter based on the weather in your place.

You can also make this adai instantly without fermenting the batter if u don’t want sourness in the batter.

Before making dosa,add finely chopped onions,ginger,coconut bits,curry leaves and mix well.

Adjust the consistency of batter adding 1/4 cup of water if it is very thick.

Heat dosa pan/tawa and pour a ladle ful of batter.

Spread it & make it thick or thin as per your wish.

After spreading dosa,keep the flame medium high and drizzle a tsp of oil over the adai.

Close it with a lid & cook for a minute.Then flip the dosa,add little oil if necessary & cook for a minute again.
Have this dosa with Chutney and Sambar. 

COCONUT DOSA WITH COCONUT MILK

INGREDIENTS:

Idly batter – 1 cup
Grated Coconut – 1/2 cup
Oil – to sprinkle 

PREPARATION METHOD:

Heat dosa tawa/pan by greasing with oil and pour a ladle full of batter.
Spread a little in circular motion(clock wise). Now sprinkle the grated coconut and pour little oil/ghee around dosa.
Cover it with a lid and cook for a 2mins.
Flip the dosa and leave till coconut turns light golden brown.
This gives the nice aroma & flavor for this dosa.
Coconut milk is suitable side dish for this.

PREPARATION OF COCONUT MILK:

Grated Coconut / Coconut pieces - 1 cup
Sugar-as required.
Cardamom(or)Elaichi-2no.s

PREPARATION METHOD:

First cut open the coconut in the middle and drain coconut water in a bowl - I used grated coconut as I had it in stock, but you use coconut bits too. Take the coconut in a mixer/blender, add water,sugar ,cardamom and blend it to a smooth running mixture.
Now transfer this coconut mixture to a strainer and press it with a spoon till all the milk is drained.Now the extracted milk is the first coconut milk. If you want a thin version then again add this coconut mixture and add  1/2 cup water, blend and then strain to get the 2nd thin coconut milk.  

SWEET CORN MASALA DOSA

INGREDIENTS:

Idly batter-4 cup
Fresh boiled sweet corn kennels – 1 cup
Big onion – 2 nos (medium sized)
Tomato – 2 nos
Ginger garlic paste – 1/2 tsp (optional)
Red chilli powder – 1 tsp
Dhania powder – 3/4 tsp
Garam masala powder – 1/2 tsp
Curry leaves- few 
Grated carrot-1/2cup(optional)
Fennel seeds – 1/2 tsp
Jeera/cumin seeds – 1/2 tsp
Cooking oil – 2 tbsp
Salt & water – as needed
Coriander leaves – to garnish

PREPARATION METHOD:

Boil the sweet corn adding required salt & water. Remove the corn kennels and set aside.

In a kadai , heat oil and temper the cumin & fennel seeds. 
Add ginger-garlic paste if necessary.Saute till the raw smell emanates.
Then add the finely chopped onions , saute till it turns transparent.
Now add the tomato pieces & saute till its mushy. 
Add grated carrot if you wish.Saute it.
Now add the turmeric powder , red chilli powder , dhania powder & garam masala powder , salt & mix well, cook for sometime.Make sure it doesn’t get burnt.
Finally add the corn kennels with little water and mix well and cook for sometime to get all the masala infuse into it & the mixture becomes dry.
Switch off the stove & garnish with coriander leaves.
Now heat a  dosa tawa, pour a ladle full of batter & spread it nicely.Pour 1/2tsp oil on dosa.Cover it with a lid & cook it for sometime in medium flame till u get a nice color. 
Then keep the masala in the center of the dosa , close it & serve hot with any Chutney !!

ONION UTHAPPAM

INGREDIENTS:

Idly batter -1 cup
Big onion -2 nos(slice it)
Curry leaves-few(finely chopped)
Tomato-1(finely chopped) its optional.
Water - very little
Gingely Oil or cooking oil – as required

PRELIMINARY PROCESS:

Slice the onion using chip slicer(if you cut it using knife,slice it very thin).

Mix curry leaves,tomato and onion with batter(otherwise you can sprinkle  these items after pouring batter on the pan)

PREPARATION METHOD:

Heat Tawa/Pan .Pour a ladle full of batter.

Drizzle 1 tsp oil at the edges of poured batter.

Close it with a lid. 

Leave it for 2-3 minute.flip the uthappam both sides.

Have it with Chutney,Sambar,idly powder.

 

POTATO MASALA

INGREDIENTS:

Large Potato - 1
Small tomato - 1
Big Onion -1
Green Chillies-5
 Salt as required
Oil - 2tsp
 Urad dal - 1 tsp
Chana dal/Bengal gram - 1 tsp
Mustard - 1/2 tsp
Turmeric -1/4 tsp
Chopped Coriander leaves - 2 tsp

PREPARATION METHOD:

Boil potatoes, peel and mash well.
 
Heat oil, add mustard, when it splutters, add dals and fry till brownish in color.
 
 Add the chopped onions and green chillies and fry till onions are cooked. Add turmeric, and fry for few  minutes.
 
 Add cutted tomatoes and fry.
 
Finally add the mashed potatoes,salt and coriander leaves,saute it for few minutes until you get desired consistency.Serve it with hot Poori,Dosa.

DOSA USING RICE/SALEM RICE

INGREDIENTS:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
1 tbsp fenugreek seeds

 BATTER:   

Its nothing but an idly batter(So refer the idly recipe to prepare batter)

 Pick, wash and soak the daal overnight or for 8 hours.

 Pick, wash and drain the rice. Grind it coarsely in a blender.

Grind the daal into a smooth and forthy paste.

 Now mix the grinded rice and daal together into a batter.

Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Mix little amount of water in fermented idly batter to get the pouring consistency.

Idlis are ready to be cooked when the batter is well fermented.

PIC NO:1

PIC NO:2

PIC NO:3

 PREPARATION OF DOSA:

Pour batter on the pan as shown in            PIC NO:1

Spread the batter on pan in circular motion to make thin dosa as shown in PIC NO:2

Pour 1tsp of oil on that.

Close it for few minutes.Let it  boil as shown in PIC NO:3

Remove the cap and fold the dosa as shown in PIC NO:4

Have dosa along with sambar and chutney

PIC NO:4

UTHAPPAM WITH CHEESE

INGREDIENTS:

Idly batter - 1/2 cup
Grated carrot - 3 tbsp ( as needed)
Grated cheese - as needed
Finely chopped coriander leaves - 1 tbsp
Finely chopped onions - 1/2 no ( optional)
Oil.ghee - 1 tsp for each dosa

PREPARATION METHOD:

Wash and Grate carrot.Chop onions(if using) and coriander leaves finely.Grate cheese n set aside (or) u can grate it directly over the dosa.

Heat dosa pan and pour a ladleful of batter.
Do not spread it.

Batter should not be too thick or too thin.

After pouring the dosa batter,simmer the flame completely.

Leave it for few seconds.Bubble will start to appear. 

Now spread the grated carrot as outer layer and put some coriander leaves towards the middle
.Lastly put the finely chopped onions in the center.

Drizzle a tsp of oil/ghee around the dosa.
Keep the flame low always else dosa will get burnt. Flip the dosa and leave it for few seconds.

Again flip the dosa and add the grated cheese or grate cheese all over the dosa.Leave till cheese melts.
Now dosa is Ready.have it with variety of Chutnies.

KAMBU(PEARL MILLET) DOSA

INGREDIENTS:

Kambu/bajra-1 cup
Par boiled Idly Rice (Idly pulungal arisi)-1/4 cup
Whole Urad dal- 1/4 cup
 Fenugreek/methi seeds- 1 tsp
 Salt to taste

PREPARATION METHOD:

Wash and soak all the ingredients together for 6-7 hours or overnight.
Grind it to a smooth batter adding water needed. Add salt needed and mix well.
Allow it to ferment for 5-6 hours.
Prepare just as you make regular dosas.(REFER HERE TO LEARN HOW TO MAKE DOSA)
Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.
When the corners start lifting up, flip it over to the other side. Let the other side also get cooked.
Then remove the dosa from the tawa and serve hot with any Chutney or Sambar of your choice.

WHEAT DOSA

INGREDIENTS:

Wheat flour - 1 cup
 Rice flour - 1 cup
Green chillies -2 very finely chopped
Ginger - small bit finely chopped
Cumin seeds/Jeera - 2 tsp
Curry leaves - few
Salt - 2 1/2 tsp approximately or as needed
Water - 4 cups

FOR SEASONING:

  Oil - 1 tsp
   Mustard seeds -3/4 tsp
   Hing - a pinch

PRELIMINARY PROCESS:

In a bowl, mix together wheat flour, rice flour, green chillies, ginger, cumin seeds, curry leaves and salt.

Add water little at a time and mix well so that there are no lumps.

Heat a tsp of oil, add mustards seeds, when it splutters, add hing and pour it into the dosa batter and mix well. Now our wheat dosa batter is ready. See how watery and thin it is in the picture below.

 PREPARATION METHOD:

Now heat a tawa, once the tawa is heated, reduce the heat to medium, pour a ladle of batter from the outside of the tawa, then fill in bigger gaps if any.You cannot spread this batter like regular.but have to pour the dosa batter like RAVA DOSA.Now drizzle a tsp of oil around the dosa and 1/2 tsp of oil on the dosa.(be a little generous with oil for this dosa- sesame seed oil is considered very healthy).Close it with a lid. Leave it to boil for 2-3 minutes.Remove the lid.Flip the dosa for 2 to 3 times.Now wheat dosa is ready to have.we can have it with variety of  Sambar or Chutnies.